A bare bones, but delicious chowder to warm you on a winter day. Plus it uses up of a LOT of Thanksgiving leftovers!
1 cup Carrots; chopped
3 cups Russet Potatoes; peeled & diced
1 cup Celery; chopped
1 cup Onion; chopped
3 cloves Garlic; minced
3 cups leftover Turkey meat; chopped
½ cup Leftover Corn
½ cup leftover Stuffing
2 cups Leftover Turkey Gravy
1 Tablespoon Italian Herbs
2 sprigs Rosemary
1 Bay Leaf
1 qt. Chicken Broth
2 cups Half and Half
1 cup Cheddar Cheese
1 cup Bacon Crumbles
- Heat a large dutch oven over medium-high heat. Add a drizzle of oil and sauté the onions, carrots, celery and potatoes until tender; about 10 minutes. Add in the garlic and cook until fragrant; about 2 minutes.
- Add the turkey meat, corn, gravy, Italian herbs and stuffing to the pot. Stir until heated through before pouring in the broth and adding the bay leaf and rosemary springs; bring to a boil then reduce to a simmer. Cover and cook for 30 minutes.
- Stir in the half and half and cook for an additional 10 minutes before removing the Rosemary sprigs and Bay Leaf. Top with cheddar and bacon crumbles, then serve with cornbread or Garlic Knots.
- Enjoy!
Ash's In The Kitchen 
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